I have loved bIack-eyed peas and crusty cornbread since childhood. Extra good served with chopped jalapenos, onions, and tomatoes. While preparing this dish as a light meal, I was inspired to create a recipe. Although chopped ham is used for seasoning, smoked turkey necks will also work. Watch closely while cooking to prevent burning. Stir occasionally. Perfect side dish or light meal. Enjoy!

VARIATION: Spicy Hot Black-Eyed Peas Salad

Omit onions. Add sliced jalapenos with seeds

and pith (also known as ribs, membrane).

INGREDIENTS

1 bag (16 oz. ) dry black-eyed peas

1 cup chopped ham pieces

3 cups water plus 1 extra for more soup

salt to taste

fresh jalapenos, sliced or chopped for garnish*

white onion, sliced for garnish

cherry tomatoes, sliced for garnish

INSTRUCTIONS

Remove debris from peas. Rinse thoroughly. Place in large sauce pan. Add 1 cup of chopped ham. Cook peas according to instructions printed on package. Add 1 cup of hot water if more soup is preferred. Cook to desired tenderness. Remove chopped ham. Shred with a fork. Served peas/ham with jalapenos, onions, and tomatoes. Makes 6 to 8 servings. Recipe easily doubled.

*For less heat, remove seeds and pith (also known as ribs and membrane).